Sun-Dried Tomato Pasta Salad Recipe

If you crave a vibrant, flavor-packed dish that’s just as perfect for backyard get-togethers as it is for weekday lunches, this Sun-Dried Tomato Pasta Salad is about to become your new go-to. Tender pasta, fresh veggies, garden herbs, and a lively dressing come together in a celebration of Mediterranean flavors, making every bite exciting and utterly delicious.

Ingredients You’ll Need

Each ingredient in this Sun-Dried Tomato Pasta Salad is thoughtfully chosen, working together to build layers of flavor, color, and texture. You’ll love how these simple staples create a dish that’s bold yet surprisingly easy to pull together!

• Pasta (1 lb, any shape; rotini recommended): The twisty shape of rotini scoops up all the dressing and veggie bits, but feel free to use your favorite pasta style.
• Sun-dried tomatoes in oil (½ cup, drained and chopped): Brings a deep, tangy sweetness—make sure to use the oil for extra richness in the dressing!
• Cherry tomatoes (1 cup, halved): Adds juicy bursts of freshness and a pop of color.
• Kalamata olives (⅓ cup, pitted and sliced): Salty, briny, and completely essential for that Mediterranean flair.
• Broccoli florets (2 cups): Blanched for a slight crunch and vibrant green that makes every bite pop.
• Bell pepper (1, finely chopped): Orange bell peppers give sweetness and brilliant color, but any hue works beautifully.
• Red onion (¼ cup, finely chopped): Just enough to lend sharpness and bite.
• Basil (½ cup, chopped): This fresh herb ties all the flavors together with an aromatic finish.
• Oil from sun-dried tomatoes (¼ cup): Packs a punch of flavor into the dressing—use extra olive oil if you run short.
• Lime or lemon juice (4 tbsp): For brightness and acidity that balances all the savoriness.
• Garlic (2 cloves, minced): For zippy, aromatic depth in every bite.
• Vinegar (1 tbsp): A little tartness elevates the dressing—use your favorite variety.
• Mustard powder (1 tsp, optional): Helps emulsify the dressing and adds a subtle tang.
• Salt and pepper, to taste: Seasoning is key! Taste and adjust as needed for full flavor.
• Crushed red pepper flakes (1 tsp, optional): For a gentle kick of heat if you love a little spice.

Variations

This Sun-Dried Tomato Pasta Salad loves to play dress-up! It’s endlessly adaptable, whether you’re working with what’s already in your fridge or looking to suit unique tastes or dietary needs.

• Make it gluten-free: Swap in your favorite gluten-free pasta—rotini, fusilli, bows—they all work wonderfully with this combination of flavors.
• Add cheese: Try crumbled feta, fresh mozzarella pearls, or shaved parmesan for a creamy, salty finish.
• Change up the veggies: Toss in roasted zucchini, artichoke hearts, baby spinach, or even grilled corn to make this salad your own.
• Boost the protein: Mix in canned chickpeas, white beans, diced grilled chicken, or even sautéed shrimp for a heartier main-dish salad.

How to Make Sun-Dried Tomato Pasta Salad

Step 1: Cook the Pasta

Start by boiling your pasta according to package directions—make sure to generously salt the water! This is your chance to infuse flavor right from the start. Cook until just al dente, then drain and let it cool to room temperature; tossing with a bit of olive oil helps keep the noodles from sticking together.

Step 2: Blanch the Broccoli

While the pasta cooks, give your broccoli florets a quick dip in the same boiling water for 3-4 minutes—just enough to turn them bright green and slightly tender. Immediately transfer them to an ice bath to stop cooking and lock in that gorgeous color and crunch.

Step 3: Make the Dressing

In a mixing bowl, whisk together the reserved oil from your sun-dried tomatoes, lemon or lime juice, minced garlic, vinegar, mustard powder (if using), and a good pinch each of salt, pepper, and red pepper flakes for heat. Taste and adjust seasoning to your liking.

Step 4: Assemble the Salad

Grab a large mixing bowl or serving dish. Add the cooled pasta and broccoli, then scatter in the cherry tomatoes, olives, bell pepper, red onion, and sun-dried tomatoes. Pour in that tangy, aromatic dressing and toss everything together until well combined. Finish by folding in fresh basil just before serving for that burst of herby aroma.

Step 5: Chill and Serve

Cover your Sun-Dried Tomato Pasta Salad tightly with plastic wrap and refrigerate for at least two hours—this helps all those incredible flavors mingle and makes the salad refreshingly cool. Give it a gentle toss before serving, and add a splash of extra dressing if needed to revive the flavors.

How to Serve Sun-Dried Tomato Pasta Salad

Garnishes

Add a final shower of fresh basil leaves, a sprinkle of flaky sea salt, or a few shavings of parmesan cheese on top just before serving. These little touches highlight the freshness and bring elegance to your Sun-Dried Tomato Pasta Salad.

Side Dishes

This salad is so versatile—it pairs beautifully with grilled chicken, fish, or even a simple omelet. For a meatless spread, serve alongside crusty bread and a platter of marinated vegetables for the ultimate Mediterranean feast.

Creative Ways to Present

Spoon your Sun-Dried Tomato Pasta Salad into individual mason jars for a picnic-friendly option, or pile it high on a big white platter lined with basil. For parties, set out in mini cups topped with a drizzle of extra dressing for a grab-and-go appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Sun-Dried Tomato Pasta Salad keeps beautifully in an airtight container in the fridge for 3–4 days. The flavors deepen over time, so it often tastes even better the next day—just give it a gentle toss and add more dressing if needed.

Freezing

While most pasta salads don’t freeze well due to the fresh veggies and herbs, you can freeze the cooked pasta and dressing separately. Add the veggies and basil fresh after thawing for the best texture and flavor.

Reheating

No need to reheat—this Sun-Dried Tomato Pasta Salad is meant to be served cold or at room temperature. If you want to refresh it, just set it on the counter 20 minutes ahead of serving and give it a quick toss with a splash of extra dressing.

FAQs

Final Thoughts

My heart truly skips a beat every time I make this Sun-Dried Tomato Pasta Salad—it’s just that dependable, delicious, and full of joy. Invite your favorite people around the table, dive in, and savor the fresh, zesty flavors. I hope this becomes as much a staple in your kitchen as it is in mine!

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